Protein Jam Twists

Ingredientes

60 g self-raising flour (or all purpose + 1/2 tsp baking powder)

50 g Greek or soy yogurt

1 heaped tsp RASPBERRY jam (~10 g)

Instrucciones

Mix flour + yogurt to form a soft dough (not sticky, add flour if needed) Roll into a rectangle Spread jam, fold in half Slice into 2 strips, twist and roll into knots

Air fry at 180°C (350°F) for 10 mins or oven bake at 180°C (350°F) for 20 mins

Notas

🍞 2. Make the Dough Taste Better

Right now it’s a bit “plain.” Easy fixes:

Add:

½ tsp vanilla extract

pinch of salt (huge difference)

optional: 1–2 tsp maple syrup or honey

Better filling options:

Mix jam with:

fresh or frozen raspberries (more texture, less sugar density)

OR swirl in:

light cream cheese or whipped cottage cheese

High-protein hack:

Blend cottage cheese + a little vanilla → spread under the jam

✨ 4. Add a “Top Layer” Finish (this is the biggest upgrade)

After baking/air frying:

Option A: Light glaze

Mix:

powdered sugar + lemon juice (just a drizzle)

Option B: High-protein glaze

Mix:

vanilla protein powder + a little milk → drizzle

Option C: Yogurt drizzle

Greek yogurt + honey + vanilla

5. Improve Texture (make them bakery-level)

Brush before baking with:

egg wash OR milk → gives golden finish

Sprinkle on top:

coarse sugar or coconut sugar (just a little)

6. Add Crunch or Contrast

Sprinkle inside before folding: chopped almonds or pistachios or granola